How to Make Braised Veal and Wine with Top Chef's Grayson Schmitz and Pair It with a Red Wine

Chef Grayson Schmitz—whom you may recognize from seasons 9 and 13 of Top Chef—shows Rebelle restaurant’s wine director, Patrick Cappiello, how to braise veal cheeks and make comte-filled mashed potatoes. For something as rich and hearty as braised veal, Cappiello wants a wine that has a lot of tannins to cut through the fat, but also some fruityness to play off the earthy flavors of the dish. So he looks to Puglia in southern Italy, selecting Lamie Delle Vigne, a wine made from a grape called primitivo, which is similar to zinfandel.